This is a great nutritious soup when you are feeling a little under the weather.

Back in the day, my mum called this soup ‘Chicken Noodle’ Soup that worked wonders and cured all ailments (especially colds) however now we have changed the recipe slightly to remove the chicken and add beans for protein & nutrition.

Makes 4 large portions or 8 medium portions

Ingredients

1/4 vermicelli pasta (thin dried pasta/noodles)
1/4 cup washed basmati rice

1 medium carrot, peeled & grated
2 celery stalks, sliced
1 large potato, peeled and cut into small cubes
1 green pepper, deseeded and cut into small cubes
1 red pepper, deseeded and cut into small cubes

2 vegetable stock cubes/pots dissolved in 4 pints of hot water (or 4 pints of fresh home-made vegetable stock)

1/2 cup fresh coriander, chopped
1/2 cup fresh parsley, chopped

1/2 tsp Sea salt
1/2 tsp black pepper

1 can cooked beans of your choice (I use white Fava beans or black beans however chickpeas and other varieties work well)

Method

  1. In a large pot add your stock water until boiling
  2. Add the rice & pasta and leave to cook for 10 minutes
  3. Add all the other vegetables except the fresh herbs and cook for 20 minutes
  4. Add S&P and mix
  5. Add beans and mix for a couple minutes
  6. Add fresh herbs and cook for another 5 minutes

Optional extras:  you can add 2 tbsp of tomato puree for extra flavour and colour

**To make this soup gluten free, add gluten free small pasta shells**

Enjoy with a nice slice of toasted sourdough bread.

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